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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Monday
Nov052012

gluten-free pumpkin spice pancakes

Are you scared of the thought of gluten-free pancakes?

Have you had gluten-free pancakes fail you in the past?

gluten-free pumpkin spice pancakes | edible perspective

Well, good news.

I have a foolproof recipe to share.

It started last year with this recipe for everyday pancakes.  The main thing to have changed from my first recipe is that I started using almond meal instead of coconut flour.  It made for a fluffier + lighter pancake.

This is actually the same combination of flours I use for all of my doughnut recipes, just different ratios.  The sweet rice flour is key!  

gluten-free pumpkin spice pancakes | edible perspective

I actually haven’t made pancakes in months.  Possibly since last spring or winter.  You can give me the side-eye for that.

I just always forget how easy they are to make and that they can even be good for an everyday breakfast.  Instead of maple syrup + butter just top them with a spread of almond butter.  For a little sweetness a drizzle of honey or apple butter will do the trick.

gluten-free pumpkin spice pancakes | edible perspective

But for weekends.

Weekends call for butter + maple syrup.

gluten-free pumpkin spice pancakes | edible perspective

Don’t you think?

gluten-free pumpkin spice pancakes | edible perspective

The texture does not leave the slightest hint of being gluten-free.  No grittiness.  No fall apart texture.  No bread-like denseness.  No starches or gums added to the mix.

I promise you will not be disappointed with these and neither will your non-gluten-free eating friends.

gluten-free pumpkin spice pancakes | edible perspective

Print this!

Gluten-Free Pumpkin Spice Pancakes [yields 2 servings, (8) 4-5” pancakes]

  • 1/2 cup gluten free oat flour
  • 1/4 cup almond meal
  • 1/4 cup sweet rice flour
  • 1/2 cup 2% milk
  • 1/3 cup pumpkin puree
  • 2 eggs
  • 1 tablespoon coconut oil, melted or melted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons sucanat or pure cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1/4 teaspoon salt
  • 1/16 teaspoon cloves
  1. Combine all of the dry ingredients in a large bowl and stir until well mixed.
  2. In another bowl whisk the eggs, milk, pumpkin, and vanilla until combined.
  3. Whisk in the melted coconut oil and pour into the dry ingredients.
  4. Stir until just combined.  Avoid over stirring. 
  5. Let sit 5 minutes.  The batter should be pourable but not runny.
  6. Grease a large pan or griddle [generously] over medium heat.
  7. Once hot, spoon the batter onto the pan or skillet and gently spread to about 4-5” wide and 1/4” thick.  Do not overcrowd the pan.
  8. Cook for about 2-3 minutes per side until you see bubbles forming on top of the pancake.
  9. Flip with a large spatula and cook for about 2 more minutes until set.  Do not press down on the pancake with your spatula.  They should be easily flipped.
  10. Stack and finish with your favorite toppings.

notes:  For a thinner pancake feel free to add more milk.  Sub unsweetened soy, almond, or hemp milk if desired.  To keep pancakes hot while cooking: Preheat your oven to 275* and place an oven safe wire rack on a baking sheet.  Place the cooked pancakes on the wire rack and place in the oven as you finish cooking each one.  Remove from the oven when all of the pancakes are cooked and top with butter and maple syrup and enjoy.  Almond meal tutorial.  To make GF oat flour at home, grind gluten free oat groats, steel cut oats, or rolled oats in a high-speed blender, coffee grinder, spice mill, etc. until you reach a fine powder similar to wheat flour.

If you want to add chocolate chips stir in 1/3 cup after step 4, or when you pour the batter into the pan dot each pancake with a small sprinkling.

I will leave that decision up to you!

gluten-free pumpkin spice pancakes | edible perspective

gluten-free pumpkin spice pancakes | edible perspective

No more 6 month pancake hiatus.  I made a double batch and have them waiting for a quick skillet reheat in the morning.  Time to sleep!

Ashley

**If you have a few minutes please head over to Angela’s blog, Oh She Glows and check out the amazing Hurricane Sandy Fundraiser she is holding. Angela is giving away an extremely generous gift package of vegan + gluten free treats, and Blentec has donated a blender for the giveaway as well. Her efforts have already raised nearly $8,000. A big thanks to Angela for setting this up!**

Reader Comments (30)

I just 'ooohhh' and 'aaahhhh' moments while reading this post. Pancakes are my fav breakfast. These pics are just tortuous to hungry souls, seriously! ;-)
And, I never get tired to say again and again, pics are gorgeous! Love your all large and full length images lately :)
November 5, 2012 | Unregistered CommenterSonia
I made almost these exact pancakes -- with gluten -- on friday morning :) delicious!
OHHH myyy gosh I stared at that stack of pancakes like a zombie... a pancake-loving zombie. I want them asap.
And amazing photographs as per usualll :)
November 5, 2012 | Unregistered CommenterJessica @ Chockohlawtay
These are going to be made ASAP and put in the freezer for weekday breakfasts (or dinners!)
November 5, 2012 | Unregistered CommenterAbby@Totes Delish
YES YES YES YES!!! This is exactly the recipe I've been wishing I had!! Thanks :)
November 5, 2012 | Unregistered CommenterSara
These look fabulous! Do you think I could sub more oat flour for the rice flour? Thanks!
November 5, 2012 | Unregistered CommenterAlexis @ Hummusapien
These look so good! I will have to try these soon. Have you tried flax eggs for a vegan version?
November 5, 2012 | Unregistered CommenterTaylor
YES! I am totally making these for my sister this weekend! Thanks Ashley!
These look so yummy! I love pancakes so much. Especially ones that have a squeeze of lemon juice in the batter. Delicious.
November 5, 2012 | Unregistered Commenterdeva at deva by definition
Hey Ashley! These look delicious and the photography is beautiful. My question is about sweet rice flour. What exactly is in it? Why is it sweet? I'm assuming it is white rice?
November 5, 2012 | Unregistered CommenterSarah@Kids Heart Real Food
Delicious! They look like they have a nice density to them, which I actually prefer in pancakes. Any excuse to use my pie spice, I'm all over. I can't wait to try the recipe!! :-)
November 5, 2012 | Unregistered CommenterLauren
drooooling. I haven't made pancakes in a long time... I have yet to find a fool-proof gluten free/vegan recipe, any chance you're going to give that a shot?!! somehow I screw it up every time. My poor husband!
November 5, 2012 | Unregistered CommenterChrista @ Edible Balance
I'm hard-core loving your most recent photo backdrop situation. Your shots are getting extra super nice :)
November 5, 2012 | Unregistered CommenterBrittany
@Alexis - You could sub in more oat flour instead of sweet rice flour but it will change the texture. They will be a bit more dense and bread like and not as fluffy. They will turn out, just a bit differently.

@Taylor - I would not use a flax egg for these. I have found that flax eggs do not work well for vegan and gluten-free baking. They end up making things really gummy. I'm not sure this would work, but what I would attempt to try is this: Instead of the eggs, Add in 2.5 tablespoons ground flax to the dry ingredients. Add 1/4 cup [give or take] of milk to the wet ingredients and an extra 1/2 tablespoon of melted coconut oil. Follow the other directions as specified. -- In my vegan doughnuts and quick breads I've found that adding flax to the dry ingredients and more liquid to the wet works much better than making actual flax eggs.

@Theresa - What a sweet sister you are!

@Sarah - Thanks so much, Sarah! Sweet rice flour is ground from sticky rice, which is actually not sweet at all. It does come from a grain that is white but it's not the same as white rice flour. It's also known as glutinous rice flour but is still gluten-free. Sweet rice flour is a very fine and powdery flour. It is much starchier and less gritty than typical rice flour. Hence why you don't need to add starches to this recipe [like tapioca starch, arrowroot, etc.]. Sweet rice flour is used in Japanese desserts and most commonly found in "mochi." It can also be used as a thickening agent in sauces. I absolutely love sweet rice flour for the texture it gives to gluten free baked goods. Hope this helps!

@Christa - See my comment above for a little help on a possible vegan version. I will definitely work on a vegan version and report back!

@Brittany - You are extra super nice! Thank you! :)
November 5, 2012 | Registered CommenterAshley
Ahh, these look amazing!

http://therealfoodrunner.blogspot.com/
November 5, 2012 | Unregistered CommenterKatherine
I commend you for all the testing and adjusting you do to make gluten free baking/cooking so much easier for others! I'm not gluten free, but I admire your determination :) These really do look fluffy and perfect!
November 5, 2012 | Unregistered CommenterKatie @ Blonde Ambition
I am seeing pumpkin pancakes pop up all over the blog world and it is testing every last ounce of will power I have to not give in and make them!

I think I will start with your recipe :)
I have never wanted to eat pancakes more in my life! These look so delicious and fluffy and the fact that they are gluten free almost blows my mind! I can not wait to try these.
November 5, 2012 | Unregistered CommenterHealth Insurance
Wow, I think you pretty much nailed the whole perfect fluffy pancake thing! I so adore pumpkin and am putting this on my all time favorite list.
November 5, 2012 | Unregistered CommenterGwen @SimplyHealthyFamily
Thank you, thank you, thank you!! I bought frozen pumpkin waffles for my little brother, but kept thinking "I wish I had a gluten free pumpkin pancake/waffle!" Perfect timing :)
November 6, 2012 | Unregistered Commentersharla
Uuuum...that is probably the most beautiful stack of pancakes I have ever seen!!! It makes me want to have them for breakfast, lunch, and dinner! Yum!
yep. it's official. you're my hero.
November 10, 2012 | Unregistered CommenterCandice
@Candice - You are so sweet! Hope you like the pancakes!!
November 11, 2012 | Registered CommenterAshley
Those pancakes look amazing!!! I don't have all of the spices on hand, though. Could I substitute pumpkin pie spice for the spices? If not, I will be buying all of the spices because I want those pancakes! :)
November 11, 2012 | Unregistered CommenterKristine
@Kristine - Yes, of course! I would say 2 teaspoons should work great!
November 11, 2012 | Registered CommenterAshley
i made these this morning - AMAZING!!!!! seriously the best GF pancakes i've had! thank you!! xo
November 25, 2012 | Unregistered Commenterteri [a foodie stays fit]
@Teri - First, thanks for trying them out! Second, I'm soooo glad to hear you loved them! xo
November 25, 2012 | Registered CommenterAshley
I love the simple ingredients, including an easy way to use up oats (I have grown to dislike oatmeal with a passion, so I just threw my oats in my coffee grinder). I just made these and they are wonderful! Thank you for a recipe using healthy ingredients like almond flour, and coconut oil, and a way to hide oats in my food :)
February 9, 2013 | Unregistered CommenterAsha
@Asha - So glad you found a new way to enjoy oats! :)
February 11, 2013 | Registered CommenterAshley
I am in love! thank you amazing Ashley for letting me know once again what to have for supper (these are definitely supper worthy!)
May 3, 2013 | Unregistered CommenterDianne

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